Same general story as my lemon balm — I bought this basil in a bunch at the supermarket then potted it. It was a bit slower to grow than the balm, but still did very well in the kitchen pot. Since this is an herb that I’d have to start every spring anyway, I will probably continue to raise it this way just because it’s convenient to have it growing very close to where I’m cooking and because starting from seed takes so much longer. I got about 20 grams of frozen leaves harvested after the freezer melt killed my first batch. Not as much as I’d like, but still a decent amount when I consider all the other basil varieties I’ve also got.